This healthy banana bread made with coconut oil is a delicious, slightly lighter twist on the classic loaf. It uses white whole wheat flour, roasted bananas for extra flavor, melted coconut oil, and dark chocolate chips for a touch of indulgence.
If you adore banana bread or banana muffins but want a healthier chocolate-chip banana bread recipe, this one is designed to hit that sweet spot—balanced, flavorful, and simple to make.
Healthy Banana Bread
Banana bread has been a favorite of mine since childhood. This recipe keeps the comforting texture and flavor of a classic loaf while incorporating a few swaps that boost nutrition without sacrificing taste.
- White whole wheat flour: This is a 100% whole grain flour with a lighter color and milder flavor than traditional whole wheat, making it an excellent baking choice.
- Brown sugar: Used here for optimal texture and flavor. If you prefer, you can substitute coconut sugar in equal measure.
- Eggs: Essential for structure and moisture.
- Bananas: Use three medium bananas. For the sweetest loaf, choose very ripe bananas with brown spots, or roast them first for deeper flavor.
- Vanilla extract: A small amount elevates the overall flavor.
- Coconut oil: Replaces vegetable oil or butter for a subtle coconut note and a cleaner ingredient list. Melt it before mixing.
For those who can’t get enough banana bread: consider trying other variations like chocolate chocolate chip banana bread, blueberry banana bread, or almond butter banana muffins for different flavor profiles.
Roasted Bananas
Roasting the bananas with their peels on concentrates their sweetness and adds a slightly caramelized, complex flavor to the bread. To roast, place whole bananas on a baking sheet and bake until the peels darken and the fruit is fragrant. You can still make this loaf without roasting the bananas—simply mash ripe bananas as usual.
Coconut Oil vs. Vegetable Oil
Coconut oil is a preferred choice in many of our baked recipes because of its flavor and functional benefits. It performs well in baked goods and can be used 1:1 in place of vegetable oil. Keep in mind that coconut oil solidifies below about 76ºF, so melt it before measuring when it’s solid in the jar.
- Provides a mild coconut aroma and flavor that complements banana and chocolate
- Works well as a 1:1 swap for neutral oils
- Solidifies when cool—melt to incorporate evenly
How to Freeze Banana Bread
You can freeze this banana bread for up to three months. Allow the loaf to cool completely, then wrap it tightly in plastic wrap, pressing out any air. Add an outer layer of aluminum foil and label with the date. To thaw, remove the foil and plastic wrap and let the loaf come to room temperature for a few hours. Reheat slices in a toaster oven or microwave for a warm serving.
More Banana Bread Recipes
- Vegan Banana Bread
- Healthy Blueberry Banana Bread
- Chocolate Chocolate Chip Banana Bread Loaf
- Almond Butter Banana Bread Muffins
- Best Healthy Muffins Round-Up
Coconut Oil Banana Bread Recipe
Summary: A healthier banana bread made with white whole wheat flour, roasted bananas, melted coconut oil, and dark chocolate chips.
Details
Prep: 30 mins • Cook: 45 mins • Total: 1 hr 15 mins • Servings: 8
Ingredients
Dry
- 1 ¾ cups white whole wheat flour
- ½ cup brown sugar (or substitute coconut sugar)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup chocolate chips, plus extra for topping
Wet Ingredients
- 2 large eggs
- 3 medium bananas (roasted or mashed)
- ½–¾ cup plain unsweetened almond milk
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
Instructions
- Preheat the oven to 350ºF (175ºC). Grease a bread pan with nonstick spray or line with parchment.
- If roasting bananas: place whole bananas (peel on) on a baking sheet and roast for 10–15 minutes, until the peels are dark and the fruit smells caramelized. Let cool slightly, then remove peels. If not roasting, simply mash very ripe bananas in a bowl.
- In a medium bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon.
- In a separate bowl, mash the roasted or raw bananas until smooth. Stir in the eggs, melted coconut oil, almond milk, and vanilla extract until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.
- Pour batter into the prepared pan, sprinkle additional chips on top if desired, and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before slicing.
- Enjoy warm or at room temperature. Store leftover slices in an airtight container for several days or freeze as described above.
Tips & Notes
- If the batter is very thick, add a few tablespoons more almond milk until you reach the consistency shown in a typical banana bread batter—banana size varies, so moisture levels differ.
- Use very ripe bananas for best sweetness and flavor. Roasting intensifies the banana flavor and yields a slightly darker, more caramelized loaf.
- Try mixing in chopped nuts or swapping the chocolate chips for cacao nibs for a different texture.
Nutrition (per serving, approximate)
Calories: 279 kcal • Carbohydrates: 50 g • Protein: 6 g • Fat: 11 g • Fiber: 5 g • Sugar: 21 g
Nutrition information is automatically calculated and should be used as an approximation only.
Personal News
On a personal note, I have some big news: Mark is moving to Minneapolis. After a year and a half of dating and a period of long distance between Minneapolis and Milwaukee, we’re finally going to be in the same city and living together. Long-distance taught us a lot and ultimately strengthened our relationship.
We considered several options for where to settle—Minneapolis and Denver were both in the running. Ultimately, staying in Minneapolis made the most sense for my business, my community, and my family. Mark’s job is flexible and he’s able to work remotely, so he’s generously agreed to move here. We found a lovely townhouse near Lake Calhoun and are thrilled to start this next chapter together. And yes—he’ll be my official taste tester from now on!